Soups have to be the ultimate Autumn meal. They’re so warm, cozy, and comforting (well, I like to think so). And this Roasted Tomato Soup is no exception. With fresh, garden tomatoes this creamy, herby soup offers the perfect balance of acidity and sweetness. Paired with a delicious grilled cheese sandwich the soup tastes even better than it already does. You won’t be able to stop yourself from going for seconds! Let’s get started with the recipe, shall we?
Ingredients:
- 2 pounds tomatoes (9 medium sized tomatoes)
- 3 cloves garlic
- 1/2 medium sized onion
- 2 mini sweet peppers, optional
- 1-2 tablespoons olive oil
- sprinkle of salt, for roasting
- sprinkle of ground black pepper, for roasting
- sprinkle of crushed red pepper flakes, for roasting
- 1/4 teaspoon salt, to taste
- 1/2 teaspoon oregano
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1 teaspoon sugar
- 3-4 cups vegetable or chicken broth
- 1 cup water
- heavy cream, optional
Directions:
Preheat your oven to 400F. Not surprisingly, the first thing we’ll be doing for our Roasted Tomato Soup is prepping the tomatoes! Bonus points if you can use tomatoes fresh from your garden. It truly makes a difference! The sweetness of homegrown, garden tomatoes is really unbeatable. But don’t worry, it’s totally okay if you can’t – tomatoes are delicious from anywhere. From canned tomatoes to grocery tomatoes, you can use what you have. Wash and quarter your tomatoes then place them on a baking tray for roasting.
You’ll also be adding your 3 cloves of peeled, whole garlic cloves to the tray of tomatoes. For an easy way to peel garlic cloves, place it on the cutting board and put the flat edge of a large kitchen’s knife on top and crush it with the palm of your hand. One quick push should crush the clove and effectively remove the peel. Add these to your baking tray. Dice your onion and add this to the tray, as well. At this point you can dice your sweet peppers and add these, too, but it’s optional. Sprinkle on a bit of salt, pepper, and crushed red pepper flakes to your liking and drizzle with the olive oil. Put your tray of vegetables in the preheated oven and roast everything for 40-45 minutes
Now that it’s been approximately 40-45 minutes your vegetables should be proper roasted! Doesn’t it smell amazing? I hope it does for you! Allow it to cool for a few minutes before using a spatula to scoop up the veggies and put it in a blender. Be careful to not add the vegetables when they are too hot to your blender. Once all the vegetables are added, pour in about 1/2 a cup of your total (vegetable or chicken) broth to the blender. Blend on High speed using Liquify setting. Blend for a minute or two until completely smooth. Pour the contents of the blender into a large pot to finish the soup.
At this point you kind of just have blended tomatoes and you need to transform it into a soup! This is pretty easy. First put your pot on medium-high heat. Add in remaining cups of broth, vegetable or chicken, and 1 cup water. Then you can sprinkle in the dry herbs (oregano, parsley and basil), 1/4 tsp salt and 1 tsp sugar. Stir everything in and allow it to come to a simmer. Taste your soup and at this point you can make any adjustment to taste. If it tastes a bit bland (can depend on broth you use) you can add a bit of salt. If it’s too tart you can sprinkle in some more sugar. If you like a certain herb a lot you can feel free to add more! Also, if you want the soup to be thinner you can add a cup more of broth. These last taste adjustments are all up to your preferences so do what you like!
After doing your final tastings its time to serve up the soup! You can serve whenever you are ready (reheat on the stove when necessary), optionally, with a swirl of heavy cream on top. Serving with a fresh grilled cheese sandwich isn’t necessary, but it might as well be because they compliment each other so well! So throw together a grilled cheese and enjoy your roasted tomato soup!
Roasted Tomato Soup
Equipment
- Blender
Ingredients
- 2 pounds tomatoes (9 medium sized tomatoes)
- 3 cloves garlic
- ½ medium sized onion
- 2 mini sweet peppers, optional
- 1-2 tablespoons olive oil
- sprinkle of salt, for roasting
- sprinkle of ground black pepper, for roasting
- sprinkle of crushed red pepper flakes, for roasting
- ¼ teaspoon salt, to taste
- ½ teaspoon dried oregano
- ¼ teaspoon dried parsley
- ¼ teaspoon dried basil
- 1 teaspoon sugar
- 3-4 cups vegetable or chicken broth
- 1 cup water
- heavy cream, optional
Instructions
- Preheat oven to 400°F. Cut your tomatoes into quarters and lay them in baking tray.
- To the tray add in peeled, whole garlic cloves and diced onion. You can also, optionally, add in diced sweet peppers.
- Sprinkle on salt, pepper, and crushed red pepper flakes on the vegetables. And drizzle olive oil over everything.
- Place tray of vegetables in the oven and roast for 40-45 minutes.
- Once vegetables are done, remove from oven and allow to cool for a few minutes. Once cooled, scoop the roasted vegetables into a blender. Add in ½ cup of total broth amount to the blender along with veggies.
- Blend for a minute or two on High speed on Liquify setting until completely smooth. Add contents of blender into a big pot to finish soup.
- Put the pot on medium-high heat. Add in rest of broth and 1 cup of water.
- Sprinkle in all the dried herbs, ¼ teaspoon salt, and 1 teaspoon sugar.
- Stir everything in and allow the soup to come to a simmer. Taste your soup and adjust salt, sugar, or herbs to your liking. If you would like a thinner soup you can add in more broth. Be sure to taste after each adjustment to make sure it is to your liking.
- Once soup is ready you can serve up with a drizzling of heavy cream and with a side of a grilled cheese sandwich.
- Enjoy!
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